By far, the best drying tomato I've ever grown has been Principe Borghese,
in my humble opinion, they dry quickly and just have the perfect
flavor/texture for it. Roams are okay, but clearly not as good for flavor.
I'll need to try Juliets, I'll let you know some other year, yum yum yum.


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Peace

Cricket
"Glenna Rose" wrote in message
news:fc.003d094101885151003d094101885151.1885181@p mug.org...
I'm seeing posts about Juliet tomatoes being compared to Romas.

I love the Romas for drying and snack on them during the winter months.
(Haven't ever gotten enough dried to want to give up the "tomato candy"
for cooking.)

Question:
Has anyone dried both Romas and Juliets? How do they compare?

So that I will actually give up some of the dehydrated Romas for cooking
next winter, plans are to plan many, many plants this year but if Juliets
are just as good dried, then a few of them sprinkled in might be good as
well. I understand dried tomatoes in home-made noodles help make the best
spaghetti on the planet but haven't been willing to put those treasures
anywhere but in my mouth; would likely be more generous with more dried.
Of course, that is only one of many uses for dried tomatoes!

Glenna